Vegetable Risotto

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Risotto with vegetables is an iconic dish of Italian cuisine, known for its creamy texture and sophisticated taste. This recipe is perfect for those who crave a healthy meal full of vibrant flavors and colors, and is a great choice for both lunch and dinner. The rice used for the risotto is a special, short-grained rice, which gives it that silky, creamy consistency, with the grains remaining slightly al dente.

Ingredients needed

- 100 g frozen peas
- 5-6 fresh mushrooms, sliced
- 1 large carrot, diced
- 600 ml chicken or vegetable stock (or soup made from diced concentrate)
- 2 tablespoons butter
- 1/2 lemon (juice and grated zest)
- 2 tablespoons rice oil (I recommend Riso Scotti)
- 2 teaspoons curry powder
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g risotto rice (I recommend Riso Scotti)
- 120 ml dry white wine
- Salt and freshly ground black pepper
- 60 g Parmesan cheese, grated
- Fresh dill leaves for garnish

Step 1: Marinating the mushrooms

Start by preparing the mushrooms for the risotto. Place the mushroom slices in a bowl, add salt, freshly ground black pepper and sprinkle with curry powder. Mix all the ingredients well, cover the bowl and leave the mushrooms to marinate until you add them to the risotto. This step will intensify the flavors and add a great taste to the dish.

Step 2: Prepare the stock

Meanwhile, melt the chicken or vegetable stock in a saucepan over a low heat. It is essential that the stock is warm when you add it to the risotto, as this will help the rice cook evenly.

Step 3: Cooking the onions and garlic

In a large frying pan, heat half of the rice oil with 1 tablespoon butter. Add the finely chopped onion and garlic and cook over low heat for about 5 minutes, until soft but not browned. This stage is crucial as the onion and garlic will add a flavorful base to the risotto.

Step 4: Frying the rice

When the onion and garlic are ready, add the rice and increase the heat. Stir continuously to cook the rice for one minute. You will notice that the rice becomes slightly translucent, which is a sign that it is ready to absorb the liquid. Add the white wine and stir until the liquid is almost completely absorbed. This step will not only add great flavor to the risotto, but will also help develop the creamy texture.

Step 5: Cooking the risotto

Once the wine has been absorbed, add a hot-bottomed ladle. Reduce the heat to medium-low and let the risotto cook gently, stirring constantly. It's important to keep adding ladlefuls of stock as the liquid is absorbed, the process takes about 15-20 minutes. The constant stirring will allow the starch to come out of the rice, giving it that distinctive creaminess.

Step 6: Preparing the vegetables

In another pan, heat the remaining rice oil. Add the marinated mushrooms and diced carrots. Saute over high heat for 3-4 minutes, stirring occasionally, until the vegetables are cooked and evenly browned. Finally, add the lemon zest and juice. These will add freshness and acidity to the dish.

Step 7: Adding the peas

Separately, boil the frozen peas in boiling water for 5-6 minutes until tender. Add the peas, mushrooms and carrots to the risotto, stirring well for a minute to heat through evenly.

Step 8: Finishing the risotto

When the rice is tender, take the pan off the heat. Add the remaining butter and grated Parmesan cheese. Stir well to combine the ingredients and get a smooth, creamy texture. Cover the pan with a lid and let the risotto sit for 2-3 minutes. This step is crucial as it allows the flavors to combine and gives the dish an ideal consistency.

Serving

Serve the vegetable risotto immediately, sprinkled with a little freshly grated Parmesan cheese and garnished with fresh dill leaves. This combination will add not only an appealing look, but also extra flavor. It is perfect with a glass of dry white wine, which will perfectly complement the flavors of the dish.

Useful tips

1. Choose good quality rice: Choose a special risotto rice (Arborio or Carnaroli), which will absorb the liquid and release the starch, giving the dish the texture you want.
2. Prepare ahead: Make sure you have all the ingredients ready before you start cooking. Risotto requires constant attention, so it's important not to spread yourself too thin.
3. Don't be afraid to stir: Continuous stirring is the key to creamy risotto. Take your time, enjoy the process!
4. Vary the vegetables: You can experiment with different vegetables, such as peppers, zucchini or squash, to customize your recipe.
5. Add protein: If you like, you can add cooked chicken or shrimp for a heartier meal.

Frequently Asked Questions

1. Can I use ordinary rice for risotto?
It is not recommended, as ordinary rice will not release as much starch and the result will be different from what you want.

2. What can I do with le leftover risotto?
Leftover risotto can be made into delicious meatballs, fried in oil, or added to soups to thicken them.

3. How can I get a more flavorful risotto?
Adding fresh herbs like basil or parsley at the end will intensify the flavor.

4. Is risotto healthy?
Risotto contains rice carbohydrates, vitamin-rich vegetables and is a good source of protein, especially if you add cheese or meat. It can be a healthy choice as long as eaten in moderation.

Now you're ready to get cooking this delicious vegetable risotto! This dish will not only impress your loved ones, but will also bring a touch of elegance to your table. Savor every spoonful and enjoy the vibrant colorful flavors!